I'd love to know what to do with what-- bolognese, ragu, roast, grill, braise? I'd love to do something creative beyond my Cuban/Latin fortes of roasted things (lechon, carnitas, etc).
Carnitas sounds great! Here is a recipe for some hearty lo mein for the days you need something to warm you up http://food52.com/recipes...
thank you! looks fabulous
June is a trusted source on General Cooking.
How fat (or should I ask how lean) is the meat? Boar is a close relative of the pig. You could do a porchetta of a shoulder, the rack sounds like chops to me. John Ash has a wonderful game book I always go to when I receive such an embarrassment of riches. He's never disappointed me. Don't know if the book is still in print, but it might be in your local library, OR you could go on his web site chefjohnash.com, and ask his advice.
June, this is great-- I adore porchetta and have never made one, so this is a perfect opportunity. What an excellent thought. And I'll check out John Ash's site as well. Thanks!
Abbie is a trusted source on General Cooking.
There is also Jesse Griffith's wonderful book Afield - he hunts and fishes all manner of things, and provides some great recipes. Wild boar among them, and sausage making as well with said boar
Thank you for the book recommendation!
pierino is a trusted source on General Cooking and Tough Love.
In Italy wild boar is a thing of beauty. You can't actually buy it at the butcher, you have to know a hunter. Best preparations are both the braise and ragu. For the latter you might need to do a little meat grinding by your ownself. But the most typical flavoring agents apart from aromatic veg would be rosemary, and juniper berries.
Thank you, Pierino!
My mother-in-law makes a fantastic wild boar pate. Not sure if she will part with the recipe but thought I'd throw the idea out there anyway.
If she does part with it...let me know ;)
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Well played. You deserve a cookie.
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